It’s exciting to introduce our newest Kitchen Council member, Jennifer Farley of Savory Simple blog. She’s a writer and food photographer/stylist that has a knack for creating gourmet recipes with bold flavors. We first met Jennifer a few years ago when she won a free trip to a food blogging conference through a contest we were running. She’s created several delicious recipes with our fruits, including this one with Stemilt pears. Since then, Jennifer has been busy working on her second cookbook and building quite the following on Instagram (among many other things!). We’re so excited to work with Jennifer this year and look forward to her sharing delicious bites with our in-season fruits with you all year long. Jennifer’s first Stem post uses our crisp and juicy Pinata apples in a tasty appetizer with just a few ingredients. Enjoy!
Whether I’m having a large party or a smaller, more intimate gathering, I love serving crostini to my guests. There’s very little fuss involved. It’s an appetizer than can be prepared and plated in advance, and it can be served warm or at room temperature. How great is that? It’s finger food, so no utensils are needed and people can enjoy it alongside a glass of wine or whatever beverages are being served. This Caramelized Pinata Apple and Blue Cheese Crostini recipe pairs especially well with a fruity white wine such as sauvignon blanc.
Stemilt’s signature Pinata apple is perfect for caramelizing. The skin is naturally thin, so you don’t need to bother peeling it (in fact, the peel adds a wonderful texture and pop of color to the crostini). The crispness of the apple holds up well in a hot pan, keeping the apple from softening up too much while caramelizing. If you’re comfortable with a knife and can cut very thin slices, one apple is more than enough for this recipe (you could also use a mandolin). If you want to cut thicker slices, or you just want to have backup ingredients to be on the safe side, keep an extra Pinata apple on standby.
I highly recommend using a good quality blue cheese in this recipe; nothing pre-crumbled. My personal favorite is Roquefort. When you have a dish with so few ingredients, it’s very important that every component be the very best it can be. You will taste everything in the final crostini- the crunchy French baguette, the salty blue cheese, the butter, and the sweet Pinata apple. Make each ingredient count and your guests will be amazed!